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Kale Salad with Roasted Beets and Pita Croutons

The pita croutons really add a nice flavorful crunch to this light and refreshing kale salad. It's hard not to savor every bite! Recipe courtesy of

Kale Salad with Roasted Beets and Pita Croutons

For the Croutons
 2 pieces Toufayan Bakery Whole Wheat Pita Bread, cut into 1/2 inch squares
 1 tbsp olive oil
 White Balsamic Dressing:
 1/4 cup white Balsamic Vinegar
 1 tbsp Dijon mustard
 1/2 cup olive oil
 1 tsp honey
 1/2 tsp salt
 1/4 tsp pepper
For the Salad
 Kale, Stems removed and chopped
 Roasted Beets, chopped
 Crumbled Goat Cheese
 Pita Croutons
 Grape Tomatoes, Halved
For the Dressing

Add the ingredients to a medium sized bowl and whisk by hand or use an immersion blender. Set aside


Preheat oven to 400 degrees F.


Wrap the beets in foil packets and roast in the oven until tender, about 1 hour. Open the foil packets and let cool.


Once cool enough to handle, peel using a paper towel, then dice.

To make the pita croutons

Preheat oven to 375 degrees.


In a medium-sized bowl toss the pita chips with olive oil and sprinkle with salt.


Transfer to a baking sheet and bake 10-12 minutes or until golden brown.


Remove from the oven and cool completely. The croutons can be made in advance and stored in an air tight container up to 3 days.


Build your salad(s) by laying down the kale leaves.


Top with desired amount of roasted beets, goat cheese, pistachios, tomatoes and the pita croutons. Drizzle the white balsamic vinaigrette over top.


Serve immediately.

Nutrition Facts

Serving Size 2-4 Servings

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